Our assessment resources contain everything you need to begin assessing your learners.
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
- Industry consultation
- Robust validations
- Assessment of best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don’t forget about our QUALITY ASSURANCE GUARANTEE!
| Core units | |
|---|---|
| FBPFSY2002 | Apply food safety procedures |
| FBPOPR2069 | Use numerical applications in the workplace |
| FBPRBK2002 | Use food preparation equipment to prepare fillings |
| FBPRBK3001 | Produce laminated pastry products |
| FBPRBK3002 | Produce non laminated pastry products |
| FBPRBK3005 | Produce basic bread products |
| FBPRBK3006 | Produce savoury bread products |
| FBPRBK3007 | Produce specialty flour bread products |
| FBPRBK3008 | Produce sponge cake products |
| FBPRBK3009 | Produce biscuit and cookie products |
| FBPRBK3010 | Produce cake and pudding products |
| FBPRBK3014 | Produce sweet yeast products |
| FBPRBK3015 | Schedule and produce bakery production |
| FBPRBK3018 | Produce basic artisan products |
| FBPWHS2001 | Participate in work health and safety processes |
| Elective units | |
| FBPRBK3003 | Produce specialist pastry products |
| FBPRBK4001 | Produce artisan bread products |
| SIRXSLS001 | Sell to the retail customer |
| FBPOPR3017 | Prepare food products using basic cooking methods |
* We can develop additional elective units that are not listed on request (Please contact us for further information).
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